Mix the two types of flour with the eggs and spread out a dough, that you will roll with the rolling pin, being careful as it breaks easily, then cut it into large stripes, about 1 cm wide. Fry lightly the chopped leek in some oil, add 100 g diced pancetta and the glass of wine, then cook on a high flame for a few minutes. Cut the remaining pancetta in thin strips and brown it in a frying pan at the last moment, until it becomes crisp, then put it aside. Cook the tagliatelle, pan-fry them with the prepared pancetta sauce and add pepper and grated pecorino cheese. Put them in dishes, placing the thin strips of crisp pancetta on top.

Recipe taken from The Old Market -A travel through tortellini, tagliatelle and much more...